Butternut Squash and Chickpea Curry
This Butternut Squash Curry is creamy, luxurious, and oh-so-comforting. Made with roasted butternut squash, chickpeas, and an array of Indian spices, this mildly spiced vegan curry is perfect for a cozy night in.
Equipment
baking sheet
Cutting Board
Sharp Knife
Ingredients
For the roasted Butternut Squash
- 1 medium-sized butternut squash
- 1 tablespoon olive oil or aquafaba
- 1 teaspoon medium curry powder
- ½ teaspoon salt
- fresh cracked pepper
For the Curry
- 1 vidalia or yellow onion
- 4 cloves garlic
- 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
- 2 teaspoons medium curry powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons salt
- 15 oz can of chickpeas
- 15 oz can of unseasoned, diced tomatoes
- 1 cup vegetable broth
- 15 oz can of reduced-fat coconut milk
- 1 tablespoon lemon juice
Garnish
- fresh cilantro
Instructions
Roast the Butternut Squash
- Preheat the oven to 425F or 220C.
- Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.
- Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.
Make the Curry
- While the squash is roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.
- Heat a skillet over medium heat. Add the onions and sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic and ginger. Sautee for another minute.
- Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes.
- Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
- Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
- When the butternut squash is done roasting, remove it from the oven and carefully add it to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.
Notes
- Some of the prep work can be done while the butternut squash is roasting. This accounts for the prep time and cook time not adding up to the total time.
- If you can't find unseasoned diced tomatoes, you might need to reduce the added salt somewhat.
- If you're new to butternut squash, here are some tips on cutting a butternut squash.
Nutrition
Calories: 382kcalCarbohydrates: 58gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1940mgPotassium: 1307mgFiber: 12gSugar: 14gVitamin A: 20333IUVitamin C: 56mgCalcium: 204mgIron: 6mg
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